Venison being relatively lean you should add fat to your ground mixture if you don’t have access to do so it doesn’t hurt to throw a little ground beef in there as well. This recipe can be done on flat top or a cast iron or even in a pan as long as you get it ripping hot.
Ground venison, rolled into 3-4 oz portions. (2 per burger)
Yellow onion shaved as thin as possible
Sliced cheese of your choice (I use cooper sharp american)
Sesame bun (toasted)
Ketchup
Mayo
Hot sauce
Salt and pepper
First heat your pan or griddle to high heat
Put a small amount of oil down and place onions first, season with salt and pepper
After about 30 seconds place your burger ball on top of the onions and SMASH. You want to do this with some force making it thin and flat, but not breaking apart a burger form. Do this with each patty
Once your burger is crispy on one side flip it to finish the cooking and stack in layers burger, cheese, burger, cheese
Mix about a tablespoon of mayonnaise, teaspoon of ketchup, and about a half a teaspoon of hot sauce in a dish and smeared on the top of your bun.
Lasty just build your burger and stuff your face
